# Curry in a Hurry (Butter Chicken)

Gordon Ramsay's Butter Chicken recipe is a flavorful dish, prepared quickly with a rich, velvety sauce.

- Total time: 15 min
- Cuisine: Indian
- Category: Sauce & Condiment
- Language: en

## Ingredients

- chicken tenders
- chicken breast
- chicken thighs
- chicken legs
- salt
- pepper
- 1 teaspoon fresh turmeric
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- cayenne pepper
- fresh Garam Masala (16 to 20 spices mix)
- 3 tablespoons yogurt
- oil
- red onion
- grapeseed oil
- cardamom seeds
- ginger
- chili
- 3 garlic cloves
- butter
- fresh cilantro stalks
- fresh cilantro tops
- garam masala
- turmeric
- cumin
- cayenne
- 0.5 jar tomato sauce
- double cream
- lemon juice
- lemon zest

## Instructions

1. Take chicken tenders, cut them in half, and put them into a bowl.
2. Slice chicken breast down the middle and cut into smaller cubes, or if using thighs, cut into four pieces, or keep legs whole.
3. Add salt, pepper, a teaspoon of fresh turmeric, a teaspoon of cumin, a teaspoon of ground coriander, cayenne pepper, and fresh Garam Masala to the chicken.
4. Add three tablespoons of yogurt and a little bit of oil to the chicken and mix well to marinate.
5. Heat a pan until smoking and add oil, then add sliced red onions.
6. Bash a couple of cardamom seeds under a knife to open them up and release their fragrance, then add them to the pan with the onions.
7. Spread the onions up the side of the pan to caramelize them quickly.
8. Slice ginger into halves and add to the pan with onions.
9. Add chili with seeds in for more heat to the pan.
10. Add three cloves of garlic to the pan once onions start to break down.
11. Add butter to the onions, turn up the gas, and let it caramelize.
12. Add cilantro stalks to the pan.
13. Lightly dust the onions with garam masala, turmeric, cumin, and cayenne pepper to toast the spices.
14. In a separate pan, start cooking the marinated chicken until it gets a nice color.
15. Add half a jar of tomato sauce to the caramelized onion mixture and bring to a boil.
16. Add double cream to the sauce and bring it back to a boil.
17. Taste the sauce and add more salt and a touch of lemon juice to brighten the flavor.
18. Pour the sauce mixture into a blender and blend on low for about 30 seconds until smooth.
19. Return the blended sauce to the pan, adding any extra marinade.
20. Pass the sauce through a sieve, using the back of a ladle to squeeze it through, to remove whole spices and create a velvety texture.
21. Add the cooked chicken to the smooth sauce.
22. Add a couple of knobs of butter to the sauce and return to low heat.
23. Add lemon zest to the chicken and sauce for a fragrant finish.
24. Work the butter into the sauce with a spoon without boiling it.
25. Correct the seasoning by adding a touch more salt and pepper.
26. Slice fresh cilantro tops and add them to the butter chicken.
27. Serve the butter chicken with steaming rice or homemade chapattis.

## Equipment

- bowl
- pan
- blender
- sieve
- ladle

## Tips

- Marinate the chicken the night before for deeper flavor and color.
- Add more butter if the curry is too hot, as butter is a cooling agent.
- Use cilantro stalks in the sauce and tops for garnish.
- Do not boil the sauce after adding butter; gently work it into the sauce.
- For a quicker cook, use chicken breast.
- For richer flavor, use chicken thighs.

## Source

- Original video: https://youtu.be/JYg1UfVCfiw?si=n_Egierv-1ztdyRd
- Recipe page: https://www.cliprecipe.com/recipe/790e4d54-24f1-4b69-adfe-6d79e5a6e41a
- Extracted: 2025-12-23

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt